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Taste the World: Brick Chicken with Braised Greens and Chickpeas

Experience what the world has to offer with a recipe from acclaimed Chef Trisha Greentree. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home.

To follow along with Chef Trisha as she makes the full recipe, watch the video below. And to find Chef Morgan’s berry cobbler recipe also featured in this video, click here.

chef trisha greentree
brick chicken with braised greens and chickpeas overhead view

chef trisha greentree and chef morgan mcglone

Brick Chicken with Braised Greens and Chickpeas

By Chef Trisha Greentree

What You’ll Need (Serves 8)

For the Brick Chicken:
2 medium whole chickens 
100 g of fine sea salt 
2 lemons
6 bay leaves
1 bunch of thyme
2 tbsp of seeded mustard 
1 bulb of aus garlic 
4 tbsp of white miso paste 
1 black pepper mill 
2 cups of olive oil 
200 g of butter 

For Braised Greens and Chickpeas:
1 large onion, finely diced
3 cloves of garlic, finely diced
50 g of chicken stock powder
150 ml of beer, preferably dark beer
1 bunch of silver beets, picked
1 bunch of rainbow chard, picked
½ bunch of kale, picked
1 liter of water
1 tin of cooked chickpeas
7 g of salt
1 pinch of white pepper

How to Prepare It

For the Brick Chicken:
Butterfly the chicken.

Brine chicken in 10% salt brine with bay leaves.

After 6 hours, take chicken out, air-dry on a rack in the fridge and season skin with fine salt. 

Peel garlic, and then zest and juice the lemon. 

Heat a cast-iron pan. Add olive oil and garlic. 

Seal chicken skin down with high heat. After 1 minute, turn heat low.

Place heavy weight on chicken and place in oven for 15-20 minutes at 350° F.

Take chicken out and test if cooked. 

If cooked, place chicken on rack to cool with the skin side up. 

To make sauce in pan, leave all juices and garlic, and add more oil and butter. Once foaming and starting to burn, add thyme, lemon juice and zest. Whisk away and add mustard, black pepper and miso to taste.

Cut chicken into pieces and pour sauce over to serve. 

For the Braised Greens and Chickpeas:
Pick and wash all the greens.

Sauté onions and garlic in oil.

Add your beer, water and stock powder, and stir well.

Bring the broth up to a boil and let simmer for 7 minutes.

Now add your greens to the broth and let it cook on a simmer for about 30-45 minutes, stirring occasionally.

Once the greens are cooked, add the chickpeas and stir.

Check seasoning with salt and white pepper to taste.